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Strawberry Cheesecake with Thermomix Instructions

40 comments

strawberry cheesecake with thermomix instructions


Strawberry Cheesecake

the base

  • 1 and 1/2 cups desiccated coconut (130 grams)
  • 1/2 cup raw cashews (75 grams)
  • 10 dates (150 grams)
  • zest of one lemon

the top

  • 1 cup cashews (150 grams)
  • juice of half a lemon
  • 3 tablespoons honey*(90 grams)
  • 1 cup or 140 grams strawberries, hulled
  • 3 tablespoons coconut oil, liquified (45 grams)
  • 1  teaspoon vanilla extract
  • pinch of salt
  1. Line an 18cm tin with baking paper overhanging the sides for easy removal.
  2. Place the 1 cup of cashews for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
  3. To make the base place the ingredients into your processor and blend at high speed until the mixture resembles and fine sticky crumb. Press the mixture firmly into your prepared tin and set aside.
  4. To make the top strain your cashews and add them to your processor with the remaining ingredients. Blend at high speed until the mixture is smooth. Pour the mixture over your base and place in the freezer for a couple of hours to set.
  5. Slice. Serve. Eat and enjoy!

Thermomix Method

  1. Line a square 18cm tin with baking paper hanging over the sides.
  2. Place the 1 cup of cashews for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
  3. Place the base ingredients into the bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into your prepared tin and set aside.
  4. To make the top layer strain your cashews and add them to the bowl with the remaining ingredients and blend at speed 10 for 20 seconds or until the mixture is smooth and well combined. Spread the top evenly over the base and place the slice into the freezer for two hours to set. Once set slice and store in the fridge or freezer.
  5. Eat and enjoy.

 *you can use rice malt syrup if you prefer.

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Strawberry Cheesecake with Thermomix Instructions
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40 comments
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40 comments

Caz Saunders November 23, 2014 - 4:10 pm

Oh Yummo! I just made this and it’s delicious! My husband and kids had no idea it didn;t have cream cheese in it and loved the base!

Reply
Bianca Slade December 3, 2014 - 10:12 am

Fabulous!!! Thank you so much! I really appreciate the feedback. Be sure to let me know how you go with anything else that you try. x

Reply
Strawberry summer cheesecake….dairy free! | The Cook & the Trainer November 23, 2014 - 8:14 pm

[…] out Wholefood Simply for the details. Making the base took about 2 […]

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Sarah December 1, 2014 - 7:42 pm

Hi, this recipe looks lovely. Can I ask, does the half cup of cashews for the base come from the two cups soaked in water? Thank you,

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Bianca Slade December 3, 2014 - 10:35 am

No. The base cashews are separate to the ones used in the top. I hope you enjoy it. x

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Vanessa Scibilia December 7, 2014 - 5:32 am

Hi,
I might be reading this wrong but in the base it says to use 1&1/2 cups of coconut (is the oil, water, flour etc??) sorry if it’s a silly question.

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Bianca Slade December 13, 2014 - 11:46 am

Not a silly question at all. I have amended the recipe and I appreciate you bringing it to my attention. It is desiccated coconut.

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Kaylene January 17, 2015 - 8:07 pm

Hi – could I use another fruit in this – say mango or nectarine? Thanks. It looks delicious.

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Bianca Slade January 24, 2015 - 9:24 am

Certainly worth trying!! One lady wrote to me saying she used mango and I think nectarine sounds divine!!! I hope you enjoy the recipe.

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Ellie NZ January 20, 2015 - 5:52 pm

Hi, LOVE all your recipes! Just wondering with this one: how long will it last in the freezer? Would like to make it now but have some slices saved until family gets here next week:)

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Bianca Slade January 24, 2015 - 9:32 am

Hi Ellie, thank YOU. I am glad you are enjoying the recipes. This one keeps really well, certainly no problems making it a week or so in advance. I hope you enjoy it.

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georgie January 30, 2015 - 8:16 pm

Hi Bianca, how many would this feed? My son has chosen it for his bday cake

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Bianca Slade January 31, 2015 - 4:23 pm

Hmm, do you have a 18cm tin? That will give you some idea. It is quite high when made in this tin and you really do not need much, it is very filling. I would say it makes 12 serves…but I have never counted, I am just going from memory. I hope you enjoy it.

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Maren March 13, 2015 - 10:35 pm

Hi Bianca, my son is highly allergic to cashew nuts. Is there another nut that I could substitute the cashews with, eg macadamia or would the taste and consistency not be the same?
Thanks!

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Jude O'Brien March 27, 2015 - 8:22 pm

Thank you for sharing, I love how the big sister protected her brother from the outspoken lady. Made me laugh. Precious. Teething hurts everyone involved.

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Emma Fawcett November 4, 2015 - 10:27 am

Another beautiful recipe Bianca! We had a big lot of frozen strawberries to use up after making many pots of jam so I am so glad I have found this recipe. I made mine into individual silicone cups so I can freeze and take out as needed. I am fairly new to making things with these types of ingredients – previously I made everything from a packet. I made these with my 4 year old twin daughters and every ingredient I put in, they said “That looks yucky’ or “Ewww! I’m not eating that!’. I’m happy to report they are both sitting down eating the strawberry mixture straight out of the bowl and asking when will the cheesecakes be ready to eat! Small steps but I consider it a success! Thank you so much again x

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Bianca Slade November 18, 2015 - 8:01 pm

Oh that is most certainly a success! It put a big smile on my face!! I hope you al enjoyed the end result. Be sure to let me know how you go with anything else that you try. x

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Jo March 15, 2016 - 9:03 am

Your recipes sound great but given that most of them contain dates and I’m sugar free – what is the substitute?

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Bianca Slade March 17, 2016 - 10:32 am

I can send you a list of our date free recipes if you like? If so perhaps send me a PM via FB or the contact form on the website. I hope this helps.

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Jo March 17, 2016 - 10:36 am

Thanks Bianca

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Emma Ernst March 25, 2016 - 3:19 pm

Hi Bianca,
I was just wondering if you think I could make this today (Good Friday) for Easter Sunday? Or do you think leave it till tomorrow?
Thank you so much,
Emma x

Reply
Bianca Slade April 4, 2016 - 2:04 pm

Hi Emma!! Sorry I missed your message here but I am pretty suer we have been chatting on FB. xx

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Emma Ernst April 5, 2016 - 12:55 am

We sure have but thanks for checking xx

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Renee Locke October 25, 2016 - 5:55 pm

I love this recipe! Thank you for so generously sharing!

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Bianca Slade October 31, 2016 - 8:38 pm

Thank YOU for the feedback! I really appreciate it and I am glad you enjoyed the recipe. x

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Ciara Niclasen December 13, 2016 - 6:16 pm

Thank you for sharing. This was delish.

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Bianca Slade January 4, 2017 - 8:11 pm

Thank YOU! I love this one too. I am glad you enjoyed it. x

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Danella Cause Smyth March 25, 2017 - 6:06 pm

Hi, I made this today but after re-reading the recipe i’m not sure i got the cashew nuts ratio right. Can you please confirm if it has 1 1/2 cups of cashew nuts or 1 cup – 1/2 cup in base, 1/2 in cup. Thanks.

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Bianca Slade April 2, 2017 - 12:33 pm

1/2 cup in the base and 1 cup in the top. I hope this helps.

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Lauren Beams March 26, 2017 - 8:09 am

Hi, just wondering if there is an ingredient missing from the base? I made this and the base was very dry and crumbly, compacted it into the tin and thought maybe with the topping on it it would hold it together. But alas no luck, the topping is beautifully set but the base just turns into crumbs everywhere when you cut it.

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Bianca Slade April 2, 2017 - 12:34 pm

There isn’t an ingredient missing but it does require high speed blending. You can add a tablespoon of almond butter if you decide to make it again.

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Lauren Beams April 2, 2017 - 12:57 pm

Thank you for your reply. I love your site and recipes, my favourite go to for quick, easy and healthy recipes. I think my blender would be the problem here, I think it’s on its last legs.

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Cass October 31, 2017 - 8:12 pm

Use coconut water whenever a base or ball mix isn’t coming together like a dough ?

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debbie May 27, 2017 - 12:00 am

Delicious! A wonderful dessert treat. Easy to make and the topping is truly bursting with strawberry flavour. I used rice malt syrup instead of honey and it worked well.

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Maris Johnston July 10, 2017 - 11:36 am

what could i substitute coconut oil with?

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Rosemary McGuire May 18, 2018 - 4:18 pm

Hi I made this recently (this week) followed the thermo instructions with the following result – the base crumbled drastically and the top did not set. Any suggestions? I think it need something oily in the base for adhesion and I might try using the thermo whipping paddle after I had blitzed the top ingredients. How does that sound Bianca. BTW it tasted wonderful and the GF DF people were impressed! 🙂

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Sarika September 19, 2018 - 10:39 pm

This was absolutely delicious! Everyone at work was raving about it!!

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Mel May 14, 2019 - 12:17 am

I love this recipe! YUM. You are so talented at putting together simple recipes using similar ingredients but in different ways. Thank you 😊

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Lyn July 26, 2019 - 6:48 pm

Does it matter if the cashews are natural or roasted?

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Lyn July 26, 2019 - 6:51 pm

Hi
Does it matter if the cashews for the top are natural or roasted?

Reply

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